Creamy spiced cheesecake filling topped with a toasted oat carrot crumble.
Can I make this recipe dairy-free?
Yes! Substitute the cream cheese with a vegan cream cheese, greek yogurt with your favorite non-dairy yogurt, and butter with vegan butter.
Can I make this ahead of time?
Definitely! I Just recommend storing the cheesecake filling and crumble topping separately. Best in an airtight container in the fridge for up to 5 days.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Healthier Carrot Cake Cheesecake Parfait
Creamy spiced cheesecake filling topped with a toasted oat carrot crumble.
Servings 2 servings
Ingredients
Crumble Topping
- ½ cup old-fashioned rolled oats
- ¼ cup finely chopped pecans
- ¼ cup shredded carrot
- 2 tbsp maple syrup
- 2 tsp unsalted butter, melted
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp salt
Cheesecake Filling
- 1 ½ cups plain greek yogurt
- ½ cup low-fat cream cheese
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- (Optional toppings): whipped cream, chopped pecans, flaky sea salt
Instructions
- Heat a medium skillet over medium-high heat. Add all crumble ingredients and stir well to combine. Cook for 3-4 minutes, stirring frequently, until fragrant and nuts and oats are light golden brown. Remove from heat and set aside.
- In a mixing bowl, use a handheld mixer to combine the yogurt, cream cheese, maple syrup, vanilla, spices, and salt until creamy.
- Divide the filling between two parfait glasses and top with oat carrot crumble. Optional: finish with whipped cream, chopped pecans, and pinch of flaky sea salt.
